Bengali 5 Spices Recipes

Steps:

• 1. Prepare the ginger-garlic paste and the 5-spices mixture. Then, place the dal, water, turmeric, and salt in a medium saucepan and bring to boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.2. Add the onion, ginger-garlic paste, green chili pepper, coriander, cumin, paprika (or cayenne pepper), and sugar, reduce the heat to low, and simmer until the dal is soft and creamy, about 15 minutes. Remove to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers, stirring, about 30 seconds (stand back in case they burst). Then add the panch-phoran they should sizzle upon contact with the hot oil. Immediately, pour over the hot dal and swirl lightly to mix, with parts of it visible as a garnish and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Mix all together, You can use less or more of your favorite seeds so adjust to taste.
• Store out of light in a sealed jar.
• This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
• Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
• Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.